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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Family approved. Easily doubled. Ingredients:
3 tablespoons light soy sauce |
1 tablespoon dry sherry |
2 teaspoons brown sugar |
1 1/4 teaspoons garlic powder |
1 teaspoon ground ginger |
3/4 cup flank steak, cut in thin strips |
2 tablespoons oil |
3 cups assorted fresh vegetables, cut up |
1 cup beef broth |
4 teaspoons cornstarch |
water, to thin sauce if neccesary |
hot cooked rice |
Directions:
1. Mix soy sauce, sherry, brown sugar and seasonings. Add the beef; let stand at room temperature for 10 minutes to marinate.
2. Stir fry the meat in hot oil in wok until browned.
3. Remove, cover and keep warm.
4. Add the vegetables. Stir until tender crisp.
5. In a small bowl mix together the beef broth and cornstarch, add to the wok. Bring to a boil, boil for 1 minute.
6. Return the meat to the wok, stir to coat.
7. Serve over hot cooked rice.
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